| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound thin spaghetti
- 3 tablespoons unsalted butter, plus more for the casserole dish
- 1 cup fresh, plain or whole wheat panko breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
- 1/2 cup heavy cream, optional
- 4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces
- 2 cups English peas, defrosted if frozen
Instructions
- Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
- Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
- Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
- Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
- Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
- While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 522 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 37 g |
| Cholesterol | 99 mg |
| Sodium | 867 mg |
Reviews
I made it in 20 minutes with leftover whole wheat spaghetti and turkey. There are only two of us so I halved it. We both loved it. A keeper.
Bland, needs increasing herbs and more cheese.
Surprisingly good. Very easy, though quite a few steps. Key is sautéing the mushrooms until their liquid has completely evaporated. I used whole wheat thin spaghetti and it was excellent.
Very delicious – just added zest and juice of a lemon, Herbes de Provence to mushroom, onion and celery mixture and 5 oz cream cheese to mushroom, wine, chicken broth mixture before mixing it all together. Definitely will make again. Also used linguine since that was in my pantry!
My kids love this recipe. I make it every time we have leftover turkey or chicken.
Great dish! I used shredded chicken instead of turkey and added 1c chopped ham and 1/2 c chopped water chestnuts! Prepared a day ahead for an easy Easter lunch! Total comfort food!
This southern style turkey tetrazzini is fantastic. I prepared it as directed, however, I baked it an extra 5 minutes to allow the breadcrumb parmesan topping to turn a golden brown. Creamy and satisfying. Everyone loved it! One can only eat so many turkey sandwiches. It was the perfect way to use the leftover thanksgiving turkey. I will definitely be making this again next year. Thanks Virginia!